A team of food scientists at Purdue University has developed a sensor that can detect the potentially deadly bacteria Listeria monocytogenes in less than 24 hours at concentrations as low as 1000 cells per millilitre of fluid. The sensor is also selective enough to recognise only the species monocytogenes.

Within the Australia New Zealand Food Standards Code (the Code) there are a number of provisions that food manufacturers need to be aware of when using flavourings in foods.

Overseas food producers and manufacturers wanting to export to Australia are now responsible for nominating a laboratory for testing their foods and for providing the packaging for samples drawn from their foods.

Drs Christopher Parry, Alfrun Erkner and Johannes le Coutre, scientists at the Nestle Research Center in Lausanne, Switzerland, have reported about novel genetic fundamentals of taste perception.

Scientists at the University of Leicester have shown that the textbook explanation of how enzymes work is wrong - at least for some enzymes. Their discovery may explain why attempts to make artificial enzymes have often been disappointing. Industry must now re-think the rationale for the design of biological catalysts and its approaches to drug design.

The Australian Soft Drinks Association (ASDA) changed its name to the Australian Beverages Council (Australian Beverages) at its 16 August 2004 annual general meeting.

In announcing the results of this year's Winewise Small Vigneron Awards, Winewise editor Lester Jesberg said, "The use by small winemakers of the screw cap seal instead of cork for their wines is turning into an avalanche".

Groundbreaking, innovative food and beverage products from New Zealand and Australia have won gold in four out of 12 categories in the prestigious 2004 SIAL d'Or food awards in Paris, with New Zealand winning three golds and Australia one.

From salting and drying to pickling and irradiating, humans have devised many ingenious ways of preserving their food from spoilage by microbes. The question of what microbes gain from making food go off in the first place has attracted less attention, but research presented at this year's British Ecological Society Annual Meeting shed new light on the problem.

A team of food scientists at Purdue University has developed a sensor that can detect the potentially deadly bacteria Listeria monocytogenes in less than 24 hours at concentrations as low as 1000 cells per millilitre of fluid. The sensor is also selective enough to recognise only the species monocytogenes.

A new food processing industry workplace resource - the Food Processing Industry AWA (Australian workplace agreement) Kit - has been launched.

Even pharmaceuticals are expected to attract attention with alluring wrappings. Most packaged products additionally carry both consumer and supplier information.

Graham Packaging Company, a maker of blow-moulded plastic containers, has unveiled a technology that gives users design freedom and flexibility in creating a packaging identity never before available in plastic.

Australia's first integrated food regulation agency and key seafood industry members have joined forces to make sure imported seafood is labelled correctly.

Companies that deliberately or accidentally dupe seafood consumers by selling them the wrong species of fish could be hit with hefty new fines as part of a state government crackdown.